Perfect for fall, this spiced pumpkin bread recipe combines smooth, creamy pumpkin purée with our crunchy Pumpkin Seed Kernels (Pepitas) for a delightful contrast in texture.
Prep time: 0 min
Cook time: 120 min
Total time: 120 min
Ingredients
Makes 2 loaves
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6 Cups All-Purpose Flour
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1 1/2 Tablespoons Active Yeast
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1/2 Cup Lukewarm Milk
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1/2 Cup Honey
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1/4 Cup Vegetable Oil
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1 Tablespoon Ground Korintje Cinnamon
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1 Tablespoon Kosher Sea Salt Flakes
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1 Teaspoon Ginger Powder
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1/2 Teaspoon Ground Allspice
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1 1/3 Cups Pumpkin Puree
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3 Eggs, beaten
Directions
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In large bowl, combine 1-1/2 cups flour with yeast, honey, oil and milk. Cover with damp cloth and let set in warm place until doubled in size, about 20 minutes.
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Add remaining ingredients, except eggs, pumpkin puree and honey, and mix until loosely combined.
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Add pumpkin puree, eggs and honey and knead until smooth, about 10 minutes.
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Form into a ball and place in clean, dry bowl. Cover with damp cloth and let sit in a warm place until doubled, about 1 hour.
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Punch dough to release gases and divide into two. Knead the 2 pieces into ovals to fit bread pans.
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Coat 2 bread pans with cooking spray and place one piece of dough in each. Set the pans in a warm place to rise for 30-40 minutes until the dough doubles. Preheat an oven 375°F
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Bake until golden brown, about 30 minutes.